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Inhalt :: Content
Internationale fachbibliographische Datenbank mit über 2,3 Millionen annotierten Literaturnachweisen zu den Bereichen Ernährung, Lebensmittelwissenschaft und -technologie. Verzeichnet werden Aufsätze aus rund 5.000 Fachzeitschriften und 400-500 Sammelwerken, Monographien, Konferenzschriften, Bulletins, Reports und Diplomarbeiten. Berichtszeitraum: 1973 ff. Updates: wöchentlich. Jährlicher Zuwachs: rund 100.000 Nachweise.
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Verlagsinformation :: Publisher's information
CABI’s Nutrition and Food Science collection is a vast resource covering the whole food chain from agriculture to food packaging and the health effects of nutrients. CABI’s Nutrition and Food Science Collection is suited to the information needs of academic institutions, practitioners and scientists, industry and healthcare.
Key Facts
- Over 2.3 million bibliographic records with detailed keyword (metadata) tagging
- Over 190,000 full-text documents (journal articles, conference papers, reports)
- Over 320 CAB Reviews and datasheets, timely analysis written by subject experts
Unique features
- Bibliographic database: the bibliographic records in Nutrition and Food Science are drawn from CAB Abstracts the leading database in the applied life sciences. See below for detailed database coverage notes
- Full-text documents from conferences, journals and bulletins, including:
Polish Journal of Food and Nutrition Sciences
Ciencia e Tecnologia de Alimentos
Nutrition Research and Practice
Proceedings of the International Congress Flour-Bread. And Croatian Congress of Cereal Technologists
Proceedings of the XVII European Symposium on the Quality of Poultry Meat and XI European Symposium on the Quality of Eggs and Egg Products
- CAB Reviews: specially commissioned, peer-reviewed articles written by experts in their field.
News: our nutrition and food sciences experts find and interpret the latest developments in your field.
Coverage
Nutrition and Food Science covers the whole food chain, from the properties of raw ingredients to the dietary effects of food and food components in humans, including:
General nutrition & diet
- Diet and behaviour
- Diet studies
- Nutrition and growth
- Nutrition at different life stages (breastfeeding, infants, children, mothers, elderly)
- Nutrition education
- Sociological and cultural aspects of food and diet
Clinical nutrition
- Food allergies and intolerance
- Foodborne diseases
- Nutrient-drug interactions
- Nutrition in disease states
- Nutritional epidemiology, role of nutrients in disease
- Nutritional support: enteral and parenteral feeding
- Obesity and malnutrition
- Therapeutic diets, hospital food, dietetics
Physiology & animal models
- Appetite, taste, smell, satiety
- Digestion, absorption, physiology and metabolism of nutrients
- Effects of antioxidants and phytochemicals
- Effects of nutrients on the body: tissues, blood values, biochemical parameters, body composition, gastroenterology
- Nutrient requirements
- Nutrition and exercise, sports nutrition
Food processing & technology
- Biotechnology
- Food additives
- Food additives fermentation and brewing
- Food technology
- Processing
Food science
- Animal products (meat, fish, eggs, milk and seafood)
- Beverages (fruits, wine, teas, beers, etc)
- Consumer studies
- Food chemistry
- Food composition and quality
- Food microbiology
- Food service
- Food supplements
- Functional foods
- Marketing
- Novel foods and ingredients
- Physical properties of food
- Plant products (fruit, vegetables, cereals, nuts)
- Processed foods (baked, canned, dried, convenience foods, etc)
- Sensory science
- Techniques and analysis
Food safety & storage
- Food safety, hygiene and contaminants
- Packaging
- Preservation and storage
- Transport and distribution
Food law & economics
- Food aid, emergency feeding, and food programmes
- Food and nutrition policy
- Food security
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